Food Protection Trends - October 2012 - (Page 564)

ARTICLES Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 10 Pages 564–573 The CHEF Project: Results of a Randomized Bilingual Dual Format Passive Restaurant Food Handler Educational Intervention in Chicago MARK S. DWORKIN,* PALAK PANCHAL and LI LIU University of Illinois at Chicago School of Public Health, Division of Epidemiology and Biostatistics, 1603 W. Taylor St., MC 923, Chicago, IL 60612, USA SUMMARy Restaurants are frequently reported as sources of the food associated with foodborne disease outbreaks. Using educational materials produced in English and Spanish, in formats that consisted of a straight forward brochure and a booklet in an illustrated story-based style (comic book), this study determined the efficacy of this educational intervention when distributed in a passive manner. From a total of 125 participating restaurants, 508 food handlers who spoke either English or Spanish were interviewed during January through July 2009 to determine baseline knowledge and identify which knowledge questions were most frequently answered incorrectly. An educational brochure and a comic book were then created based on the knowledge gaps most frequently identified from the baseline knowledge study. Forty-two restaurants (128 food handlers) from the intervention group and 35 restaurants (101 food handlers) from the control group participated in the follow-up knowledge survey. The knowledge score increased by 1.7 points (6 percentage points knowledge score rise, from 67% to 73%) among the 35 food handlers that read either or both of the intervention materials (P < 0.05). Knowledge in the intervention group about bloody diarrhea being a possible manifestation of eating ground meat that is not completely cooked increased by 32% (P = 0.005). These data demonstrate that even with a passively delivered educational intervention, significant knowledge increases may be observed among restaurant food handlers. A peer-reviewed article *Author for correspondence: Phone: +1 312.313.0348; Fax: +1 312.996.0064 E-mail: mdworkin@uic.edu 564 FOOD PROTECTION TRENDS | OCTOBER 2012 http://www.foodprotection.org/files/food-protection-trends/Oct-12-Dworkin.pdf

Table of Contents for the Digital Edition of Food Protection Trends - October 2012

Food Protection Trends - October 2012
Contents
Sustaining Members
From Your President
Commentary from the Executive Director
The CHEF Project
Characteristics of Food Contact Surface Materials
IAFP 2012 In Review
Award Winners
Black Pearl Award Winner
Ivan Parkin Lecture
John H. Silliker Lecture
Travel Award for State or Local Health or State Agricultural Department Employees
Student Travel Scholarships
Minutes of the 2012 Annual Business Meeting
Committee Minutes
Executive Board Response to Committee Recommendations
Silent Auction Results
Exhibitors of IAFP 2012
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - October 2012

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